Having the site down allowed for a tremendous amount of backend work to be done (a more thorough IT explanation in the next post). For those not familiar with that side of things, an analogy would be that we were constantly maintaining, patching and repairing a crumbling building. The last few days enabled the old building to be demolished, new foundations laid, materials tested and then assembled.

Now, we can, without constant distraction,...

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Hope no one minds but I'm going to close/lock this thread and correspond directly with the posters above via email. Juggling a few too many things atm, still IT stuff :dunno: .

goulaigan will be first on my list of emails. The email will be called rsync nightmare.

:) Thanks again for the above,
Pat

P.S. That busy that Sarah and I haven't even had a beer together in the last fortnight :O

The following problems should only affect a tiny fraction of users.
If using Google Chrome, you may find ; upon registration, after solving the Captcha or 'Sortable' correctly you are told you are incorrect; not being able to login using your proper username and password; when posting, finding the 'Add Files' button not working.

Solution/s

This problem is extremely rare although a few users on other phpBB forum software...

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Got a strange one Pat & Sarah. I received a My first post notification so I clicked on it...It took me to page 324 . Seems to be 327 pages :think: :think: :think: Tried it 3x and same result..I went back to yesterdays email and the notification went through properly ..
J

As mentioned in the post 2017 - A Major New Year for the Site , an incredible amount of work has been spent on the new site structure, which will make the information on BIABrewer.info fast and easy to find.

In this thread, I'll try to explain the coming changes in a series of posts, which I'll endeavour to write every few days or so. These updates will include, but not be limited to:

Why 2017 and Not...

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NOTE: IF YOU USE GMAIL, PLEASE ADD OUR WEBMASTER EMAIL TO YOUR LIST OF SAFE SENDERS
Hi there shetc and thanks for your questions.

In the temporary skin (the one with green header) active topics can be changed at the bottom. In the Gold skin, this option is accessed by clicking the filter button arrowed in the pic below BUT that button is failing (see Update below).

In the new site structure, recipes will be much easier to find but I like your idea of being able to search for posts with...

This post is a follow up to my post Here . So if you've got the book and want to use it in conjunction with the Biabacus here is a bit of info on Grahams Recipes.

Batch Sizes.

Graham lists the ingredients for 3 batch sizes, 19L, 23L, and 25L these are 'Volume at Flame-Out (VFO)'. The figures required for section D to scale correctly are 'Volume of Ambient Wort (VAW)'. The corrected figures are:

VFO = VAW

19L = 18.27
23L = 22.11
25L = 24.04

Efficiency

The assumed efficiency used in the...

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Received a copy of the 3rd edition for my birthday, Mr Yeasty. Going to make some Timothy Taylor Landlord. Anyone want to verify my recipe? (BTW, I upped the OG cuz I like alcohol.)

[Like all, The Basics, in the General Brewing Skills section, the following is not a definitive guide. It is simply a guide that will get a new brewer under way safely and with confidence. Please advise BIABrewer of any errors. Please justify, in full, any contrary topics that you may choose to start in this forum. If well-written and justified, they will be, promoted, as best as we are able.]

All brewers, new and experienced, are encouraged to start new topics in this section provided they...

Just wondering if anyone has ever come across a clone recipe for James Squire Sundown Australian Lager? I absolutely love the beer but it appears it was only ever intended to be a limited release and there isn't any information about it on the current James Squire website. I've also scoured the Internet for a clone recipe but haven't had any luck.

Has anyone ever had a crack at creating a clone recipe for this beer?

Thanks All

Agdigger

Sent from my Nexus 10 using Tapatalk

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Thanks for the advice Pistol. I'll definitely post the recipe once I've punched it all into Biabicus. I'd love to have a crack at this on the weekend but I'm having a bunch of mates around for a homebrew consumption session! I spose that's not a bad way to spend a weekend...

I'm keen to brew a clone of a beer I had recently called Yorkshire Blonde but haven't been able to track down a clone recipe. Does any body have any ideas? It is described as below and is essentially a very light blonde ale with a nice foamy head;

Cloning commercial craft beers is a difficult process for a number of reasons:

1. They often change from batch to batch, sometimes significantly.
2. Even on the same batch, transportation can have significant effects. So, what is a great beer in my location might arrive to you as being lame and vice versa.
3. Often you will get little, no or conflicting information on the beer.

Have probably got about 20 or so BIAB brews under my belt, mostly from recipes I have found here and Greg Hughes book. I am not the most discerning drinker/brewer although so far I have stuck to fairly standard ales rather than lagers etc. At the moment I have a load of left over hops in my freezer that I am using up. Have been brewing a number of SMASH brews (from recipes I have found), this has been useful in that it has helped a bit in educating me in what the various hops taste...

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I don't always use large quantities, but for ipas and double ipas and any other ipa variants I tend to use lots. I can only get pellet hops usually, I just dump them in, no stirring. With leaf hops you are probably best to use a hopsock and weigh it down with a sanitized weight of some sort. I would try to avoid stirring...

Hi everyone, relative newbie here. managed to make a speckled hen clone that turned out ok for a first AG brew, and thought I'd attempt a version of Fullers London Porter from Graham Wheelers book.
what I can't quite work out is that I've inputted the various weights of malts, haven't given it a reference volume to scale it against yet it's decided to scale the malts? is there something I haven't grasped about the the BIABacus?

link to biabacus

thanks in advance

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didn't turn out as dark as I was expecting, but it looks and tastes like beer :-)

I'am putting a recipe together, and I've hit a snag
How to use biabacus ?
I need more lines/boxs for grain input
Is there away to add more grains etc in biabacus
Any help would be very much appreciated

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Thanks , I had not thought off lumping two or more grains together :thumbs:

Hi all
Trying to plan my first (non kit) stout recipe and using biabacus for the first time. I'm aiming for a fairly basic stout somewhere around 5-6%.
Unfortunately my saucepan (and gas stove) aren't massive and this I think is causing some errors - probably my inputting errors.
I'm planning to mash 12 litres and then dunk sparge in 5 litres, making 17 litres in the boil, I'll then top up to 21 litres in the fermenter.
Firstly is this a stupid thing to do? And if not how do I reflect this in...

It has been about 18 months since my last confession (brewday). I feel like I am starting from square 1 again.
I am brewing a belgian blonde and planning on using the yeast cake to brew a belgian golden strong in a couple weeks. The blonde recipe is based on a BYO Jamil recipe. The original is a 7%Abv recipe with hallertau hops and mine will be 5% with styrian goldings (celia). The recipe calls for sugar to be added to the boil and I am not sure if I entered it correctly in the biabacus.
Any...

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Well I'm going to try again next weekend. :angry:
I started getting everything ready to brew. First off I didn't leave enough room to really get at my hose attachment so I had some leakage but was going to press on anyways. When it came time to crush my grains I couldn't find my drill attachment for my corona mill. I ran out to the hardware store and pick another one up. 4lbs into grinding my mill broke bringing an end to my brewday.
Luckily I did alright at Christmas and my new roller mill...

This will be my first adjunct brew and I am not sure how to handle section Y. The clone recipe calls for dextrose as an adjunct to be added in the last 20 min of the boil. I have filled out the BIABacus as well as I can so far. Can someone please take a look and let me know what to do with section Y?

Thanks
James

AA-BIABacus PR1.3T - Lager - Mexican Logger Clone - Batch A0.xls

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Haven't brewed it yet! My LHBS didn't have the WLP940 yeast in stock. Just got it yesterday so I will brew this weekend. Thinking of trying some of the quick fermentation schedules as seen in the latest BYO or on Brulosophy. Or may stick with the standard schedule this time then brew it again with the quick to see if I can tell the difference.

My first attempt an using BIABacus scaling down the Amarillo APA recipe to 1 gal into the primary.
FWIW, I kept getting an error message using the template on Excel for Mac v 15.15. I was able to use an existing file from the site and zero's out the entries (I hope). One of my main concerns is that grain bill and hop bills were noticeable smaller than when I scaled down using the Calculator (water exceeded pot by a liter, grain bill was 1205v grams and hop bill was different). I attached both...

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Thank you mass scientist. I bottled today, full 10 bottles plus some flat beer for the cook. final gravity was 1.012 with an ABV of 5.4, close enough for me. No obvious off flavors and nice light amber color. Looking forward to opening bottle. Brewing an American Smoked Stout today

I thought it looked like a tasty and doable recipe so I plugged it into the BIABacus to try to get a more precise recipe. I have very little brewing experience and I very well may be getting too excited too quickly (I tend to do that). I have listed the original recipe below and attached my BIABacus file that I made based on this recipe. I want to also give you my step by step plan and hopefully I can get some good feedback before I...

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Congratulations, shader, you did it. :salute: You will get beer.
It sounds like your checklist worked out - whatever it takes to make for a smooth process on brew day is a good thing. Two things I might mention are: pitching yeast at 82 ºF (28ºC) is pretty high - below 70 ºF (21 ºC) is most often recommended, and Specific Gravity readings should be done at the same temperature that your hydrometer is calibrated for - temperature adjustment tables/formulas are not very trustworthy. You can pull...

I have some left over english pale malt so I was thinking about making a small batch of Braggot (a gallon or two) - anyone have experience in how to represent the honey in BIABacus?
Any thoughts appreciated...
Brew4me

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Thought I would add one closing note on the Braggot - the first bottle was opened on April 22 after two months conditioning. Just opened the second to the last one 7 months into conditioning - very good at this point - best taste yet, can taste the mix but definitely more mead then ale. Last bottle will sit until December. Clearly the braggot needs to age like a mead. If / when I brew it again it will be set aside for a year prior to drinking.

tips on coconut: Roast 160'C (fan oven) for 4-5m. Use a paper towel to scrunch the oil off the coconut. Do this whilst the coconut is still hot from the oven as the cooler it gets, the less oil you get off it. We used just under 900 grams because the previous finer shredded stuff didn't impart a noticeable flavor to the stout.

Having got a few brews under my belt, and now having access to fermentation temperature control, I wanted to test myself with a Pilsner. It strikes me that this style is probably somewhat unforgiving to brew, and I wanted to create a nice simple recipe to get started with.

I should probably also note that I am a stove-top brewer, so deal exclusively in fairly low volume batches.

Having done some research and looked at a fair few recipes of others, I've come up with the following...

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Just a quick note to say I brewed this recipe, and it turned out great. Really crisp with lovely saaz character. I used Saflager S-23 because I didn't have access to the equipment for doing a proper yeast starter (something I have now remedied), pitched at 10 degrees C and fermented at 12 before ramping up for a diacetyl rest. It was a really great learning experience, and I am very pleased indeed with my first attempt at a lager.

I currently have an oatmeal stout fermenting away that I intend to rack onto some raspberries. I've been doing a bit of research into what prep I should do before adding the berries as far as sterilising and preserving the flavours. I've read a few things on various brew forums about brewing with raspberries but not specific information on this vodka soaking method.

A mate of mine has brewed with raspberries before and recommended soaking the berries in vodka overnight before adding them to...

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or add the raspberries to the fermentor and keep the vodka as a liquor!

As the title suggests, I'm looking for a recipe for for a Scottish ale along the lines of Belhaven Scottish Ale.
I've done a bit of research and have narrowed it down to Chariot ale malt, which I will substitute for marris otter, although if I had any golden promise I would use that, as base. Specialty malts will be peat smoked malt and black malt.
For hops I will use goldings for bittering and fuggles for finishing.
If anyone has any thoughts or has done something similar I'd love to hear...

I want my first brew to be around 4.5 to 5.0.
23 litres in fv
90% maris otter
10% crystal (ebc 150 -170)
Cascade aroma (teabag 25gms) in mash
Plus citra 13.5% aa at 2 points ( 50 mins and 15mins)
Question is how many kilos for grain bill?
I tried biabicus and got confused lol but getting there

I am doing my first wet run next week so i know boil off and to check equipment

I am getting there slowly :lol:

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For your first brew why don't you actually do a SMASH? If you have Maris otter and citra you can make a tasty beer.

How much grain you need really depends on how much wort you are making.

The biabacus looks complex but there are really only a few fields that need to be completed to get started. Measure your pot and add the dimensions. Add in the desired volume into fermenter and the target OG. For what you want 1.045 is a good starting place.

I've recently made the jump from extract to all grain. I'm going to be doing the BIAB way, and decided to start it right off with making my own recipe. I'm going for a crisp, piney/citrus beer with a pleasant aroma. I've typed up a text version of the recipe, but also added the BIABcus attachment. Its a little confusing, so if someone could double check that to make sure that is right, it'd be much appreciated.

Recipe Type: All Grain
Style: Rye Pale Ale
Yeast: Wyeast Labs...

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I transferred this into a secondary yesterday to help clear it up (still pretty hazey) and dry hop it.

It fermented down to 1.01 giving it an abv of 7.35%. It tasted really good, more citrusy and floral than I was expecting. I'll pull out the hops in a couple of days and let it settle some more before bottling.

I would like try an english style ale, and was wondering about the following recepie listed below. What are your opinions, would it be OK or should I change something? I am still pretty new to brewing so I hope you can set me straight.

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